Gastronomy Terminology (E)

Elastin :

A protein constituting the basic substance of elastic tissue.

En papilotte :

Food wrapped, cooked and served in oiled or buttered paper or foil.

Entrecote :

A steak cut from the rib section of beef. It is boneless and has a very thi ...

Escalope :

A thin slice of meat without any bone, typically a special cut of veal from ...

Espagnole :

This is the foundation of all of the brown sauces. A number of modification ...